Bagel French Toast with Bourbon Caramelized Apples

Give four-time marathoner JP Desjardins a few ho-hum ingredients, and he’s likely to transform them into a tasty, elegant dish—much like what he did after a road race in New York City.

Rather than immediately chowing down on the free bagel and apple he received after crossing the finish line, he took the postrace goods home for breakfast.

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But he didn’t just toast the bagel and spread it with butter and jam or slice the apple and eat it raw. Desjardins made a simple batter using eggs, vanilla, milk, cinnamon, and a touch of honey and soaked the bagel. He diced the apple and sautéed it in butter, honey, and a splash of bourbon—his secret ingredient—for a complementary topping. In a matter of 15 minutes, the bagel and apple were transformed into a flavorful meal.

“I always think about what I should eat after a race,” says Desjardins, who is an executive chef at Albert Bistro in Montréal. “Whatever I feel like eating, I concentrate on listening to my body to know what it needs.”

Desjardins has twice finished the Boston Marathon and achieved a personal best of 2:51 at the 2013 New York City Marathon, often fueling his training with rice balls and oatmeal—and of course, indulging his sweet tooth with dishes like this one.

For the caramelized apples1 or 2 apples, peeled and diced1 teaspoon butter1 tablespoon honey (or maple syrup or sugar)1 ounce of good bourbonPinch of salt

Instructions1. In a small bowl, whisk milk, eggs, sugar, cinnamon, vanilla, and salt. Cut bagel in half and soak for a few minutes until softened.2. In a small pan, sauté apple with 1 teaspoon butter and 1 tablespoon honey. When apples are golden brown, add bourbon and stir, scraping the bottom of the pan.3. Pan-sear the soaked bagel with 1 teaspoon butter and cook on medium heat until one side is golden brown. Flip bagel, and cook until second side is golden brown.4. Place the bagel slices on a plate and top with caramelized apples. Serves two.

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